Ingredients
- 1 1/2 cup buttermilk
- 1 pound thin-cut chicken breast cutlets
- 4 ear corn, husks removed
- 1/3 cup low-fat mayonnaise
- 2 tablespoon chopped fresh mixed herbs (tarragon, chives, parsley)
- 1/2 tablespoon garlic clove, minced (about 1/2 teaspoon)
- 2 tablespoon beefsteak tomatoes, sliced 1/3-inch thick
- 1/4 cup vegetable oil
- 1 cup dried bread crumbs
- 6 cup loosely packed arugula or your favorite lettuce, rinsed, dried, and torn into bite-size pieces
Preparation
Baking Directions:
1.Combine 1 cup of buttermilk, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
Add the chicken and let marinate, chilled, for 20 minutes while you prepare the rest of the ingredients.
2.Preheat the oven to 250º F.
Bring 2 quarts of salted water to a boil in a large kettle over high heat.
Add the corn; return the water to a boil.
Remove the corn immediately to a plate to cool slightly.
Cut the kernels from the cobs.
3.Meanwhile, whisk together the remaining 1/2 cup buttermilk, the mayonnaise, herbs, and garlic; add salt and pepper to taste and set aside.
Sprinkle the tomatoes on both sides with some salt and let drain on a rack.
4.Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-low.
Place the bread crumbs on a pie plate; remove half the chicken from the buttermilk and dip it in the bread crumbs to coat well.
Add to the skillet and cook until golden on both sides and just cooked through, about 7 to 8 minutes.
Transfer to a rimmed baking sheet and keep warm in oven.
Repeat with remaining chicken and bread crumbs.
Slice the chicken into 1/2-inch strips.
Serving Directions:
Arrange a bed of arugula on each of 4 plates; top with slices of tomato and a mound of chicken.
Sprinkle with the corn and drizzle with the dressing.
